Prep 10 mins
Cook 15 mins
My husband and I love this recipe. They are very easy to make and make a delicious side for steak. Did you know....one baked sweet potato provides over 8,800 IU of vitamin A or about twice the recommended daily allowance, yet it contains only 141 calories. This nutritious vegetable provides 42 percent of the Recommended Daily Allowance (RDA) for vitamin C, 6 percent of the RDA for calcium, 10 percent of the RDA for iron, and 8 percent of the RDA for thiamine for healthy adults. It is low in sodium and is a good source of fiber and other important vitamins and minerals including beta carotene.
- cook sweet potatoes in boiling water 10 minutes or until tender.
- drain sweet potatoes, set aside.
- heat italian dressing in pan, med-high.
- add onion cook & stir 5 minutes.
- Add sweet potatoes, mash lightly.
- add brown sugar, sour cream.
- stir until heated through.
We love sweet potatoes and as a diabetic I can have a little bit more than I can with regular potatoes and these were delicious served with a roast chicken and steamed green vegetables. I did scale it back for 2-3 serves and it was adequate for the 3 of us. Thank you Suzy QZ, made for PAC.
GREAT, ABSOLUTELY GREAT! Yet another recipe where I didn't have to peel the yams that I used ~ Instead I cleaned & sliced them, then cut the slices into quarters so that the pieces of peel wouldn't be very large! Then I followed the recipe! Here's a very nice, new way for us to enjoy this sometimes neglected vegetable! Thanks for a great keeper of a recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
I have never had sweet potatoes any other way than with brown sugar butter and marshmallows and my first deviation from my norm was pretty good! I used frozen sweet potatoes that I had gotten from the Schwan's man. Very nice! I like!